Mulled Poached Pears
This recipe makes 6 servings
|Per serving: about||-|
|sat. fat||0 g|
- Portion size: 6
It is important to start with a lot of liquid for the pears to turn a beautiful ruby red.
- 3 cups 3cupsdry red wine
- 1-1/2 cups 1-1/2cupswater
- 1 cup 1cupgranulated sugar
- 1 tbsp 1tbsplemon juice
- 6 6bartlett pears or Anjou pears Spice Bag:
- 2 2slices gingerroot
- 2 2strips lemon rind
- 2 2cinnamon stickcinnamon sticks, halved
- 1/2 tsp 1/2tsppeppercorns
- 1/2 tsp 1/2tspwhole cloves
Spice Bag: In cheesecloth square, tie together ginger, lemon rind, cinnamon, peppercorns and cloves.
In large deep saucepan, bring wine, water, sugar, lemon juice and spice bag to boil over medium heat. Reduce heat to low; simmer for 5 minutes.
Meanwhile, peel pears, leaving stems intact. Using melon baller and working from bottom, remove core. Add pears to wine mixture. Cover with parchment-paper circle and lid; simmer, basting occasionally, until tender but still firm, 15 to 25 minutes. Remove pears to shallow dish. Discard spice bag.
Boil liquid over medium-high heat until about 3/4 cup (175 mL), 25 minutes. Pour over pears. Refrigerate until chilled, 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)
Source : Canadian Living Magazine: October 2008